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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 15
people & events
Giving a Voice to the Operator Customer
FE&S Editorial Director Joe Carbonara (standing) moderates
the Voice of the Customer panel discussion at a conference in
Louisville, Ky., hosted by SEFA, an Illinois-based foodservice
equipment and supplies buying group. Seen here are (left to
right): Jack Molidor, director of purchasing, Louisville Mar-
riott Downtown; Martha Rardin, director of nutrition/di-
etetics professional services, Hendricks Regional Health and
president elect for the Association of Healthcare Foodservice;
Gretchen Boyd, coordinator, equipment procurement and
food safety, Jefferson County (Ky.) Public Schools and Jason
Jones, executive chef, Ashbourne Farms.
Carlisle Companies Inc. will sell Carlisle
FoodService Products to The Jordan
Company of New York City for $750 million
in cash. The deal is subject to certain adjust-
ments and customary closing conditions. It
is expected to close in the first quarter.
Gaylord Industries added Anderson
Foodservice Solutions to its network of in-
dependent manufacturers' reps. Anderson
will represent the manufacturer of ventila-
tion solutions in metropolitan Chicago,
Wisconsin and Michigan's Upper Peninsula.
Globe Equipment Company, a
Bridgeport Conn.-based foodservice
equipment and supply dealer, has
acquired certain assets of E & A Restau-
rant Equipment, located in Plainfield, N.J.
Terms of the deal were not disclosed.
At nearly 90 years old, E & A serves the
greater New Jersey and New York
markets through its showroom, outside
sales, and bid departments. Joel Green
has been hired to serve as president of
the new division that will operate as
E & A Restaurant Supply. Established
in 1938, Globe Equipment services
Connecticut through the company's
showroom and outside sales team, along
with a government (GSA) division, inter-
national division and website.
California-based consultant firm
Fisher-Nickel recently named MEIKO's
M-IQ flight-type dishwashing machine as
best-in-class.
Two Boston-based multiconcept
operators — The Met Restaurant Group
and Stephanie's Restaurant Group —
have merged to form Sidell Hospitality.
These two companies were led by sister
restaurateurs Kathy Sidell of The Met
Restaurant Group and Stephanie Sokolove
of Stephanie's Restaurant Group. The move
will assimilate both brands under one or-
ganization including Sokolove's Stephanie's
restaurants in Boston's Back Bay, South End
and South Boston and Sidell's five restau-
rants that include: Met Back Bay in Boston,
Met Bar & Grill located in Dedham and
Natick, Mass., Met on Main in Nantucket,
Mass., and Saltie Girl, in Boston.
Private equity firm H.I.G. will acquire
Wastequip, a manufacturer of waste
equipment, from Centerbridge Partners.
Centerbridge, a private investment firm,
acquired Wastequip in 2012. Wastequip's
existing management team will continue
to run the business going forward.
InBrief